There’s something truly irresistible about the mix of crunchy broccoli, smoky bacon, sweet cranberries, and tangy cheddar in this **Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe**. It’s one of those dishes that brings the whole plate alive with color, texture, and flavor — perfect for potlucks or a refreshing side on any day.

A clear glass bowl filled with a broccoli salad made up of many green broccoli florets with a creamy white dressing mixed over them. Small pieces of light brown bacon, thin orange shredded cheese, dark red dried cranberries, and tiny beige sunflower seeds are scattered throughout the salad, adding texture and color. The bowl is placed on a white marbled surface, with a small white bowl of dried cranberries and a silver pepper grinder in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe
Top Tip
How to Serve Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe

Why You'll Love This Recipe

I first made this broccoli salad on a whim before a family barbecue, and it was an instant hit. What makes this recipe special is how it balances savory, sweet, and tangy notes effortlessly. You get crunch from fresh veggies, rich creaminess from the dressing, and just the right hint of sweetness from cranberries.

Flavor Harmony: The combination of cheddar, bacon, and cranberries creates an unforgettable flavor profile you’ll want again and again.
Easy to Make Ahead: It’s even better after chilling for an hour, letting all those flavors meld together beautifully.
Crunch Factor: The fresh broccoli and sunflower kernels give a satisfying bite that lifts this salad above the ordinary.
Versatile Crowd-Pleaser: Whether it’s a picnic, potluck, or weeknight dinner, this salad fits right in and usually disappears fast!

The image shows a close-up of a broccoli salad with three main layers. The bottom layer consists of vibrant green broccoli florets with a fresh texture. The middle layer includes small pieces of red onion and shredded light-colored cheese scattered evenly. On top, there are dark red dried cranberries mixed with bits of crunchy-looking bacon. Everything is coated with a creamy white dressing that lightly covers the ingredients. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a unique role in this Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe, creating a well-rounded, flavorful dish. When shopping, look for crisp broccoli and good-quality bacon since they’re the stars here.

Flat lay of vibrant green broccoli florets, shredded sharp cheddar cheese in bright orange piles, deep red dried cranberries, finely diced purple-red onion, golden brown cooked and crumbled bacon pieces, and scattered pale yellow sunflower kernels, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Broccoli florets: Choose tight, firm florets with bright green color for the best crunch and freshness.
Sharp cheddar cheese: I prefer freshly shredded to get that melty texture and strong flavor hitting every bite.
Craisins (dried cranberries): The perfect sweet-tart burst to balance the savoriness of bacon and cheese.
Red onion: Adds a punch of sharpness and color. Dice finely if you want a milder onion presence.
Bacon: Cook until crispy and crumble evenly — the smoky, salty flavor here is everything.
Sunflower kernels: These bring a subtle nuttiness and extra crunch without overpowering.
Mayonnaise & sour cream: The creamy base of the dressing keeps the salad luscious without being heavy.
Apple cider vinegar: Adds brightness and a touch of acidity that wakes up the whole salad.
Granulated sugar: Just enough sweetness to round off the tangy dressing.
Kosher salt & black pepper: Essential seasoning to bring all those flavors into balance.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe is how easy it is to tweak. I often play around with add-ins or swap ingredients based on what I have on hand — it’s very forgiving.

Variation: I sometimes swap sunflower kernels for chopped walnuts or pecans when I want a deeper nutty flavor. It adds a wonderful twist without losing the crunch.
Healthier Option: For a lighter version, try Greek yogurt instead of sour cream — it still keeps the creamy texture but with fewer calories.
Make it Vegan: Skip the bacon and cheddar, and add roasted chickpeas plus nutritional yeast. The cranberries and broccoli still shine beautifully.

Step-by-Step: How I Make Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe

Step 1: Prep and Toss the Salad Ingredients

Start by breaking your broccoli florets into bite-sized pieces — not too small, so you keep the crunch. Then toss them in a large bowl along with shredded sharp cheddar, chopped craisins, diced red onion, crumbled crispy bacon, and sunflower kernels. I always use an extra-large bowl here because the dressing will need room to coat everything evenly without making a mess.

Step 2: Whisk Together the Dressing

In a separate medium mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and fresh cracked black pepper until smooth. Don’t rush this part — take a minute to ensure the sugar dissolves and the dressing is silky with no lumps.

Step 3: Combine, Chill, and Serve

Pour the dressing over the broccoli mixture and give it a gentle but thorough stir. Make sure every bit gets coated. Then cover the bowl tightly (I prefer a lidded container over plastic wrap to keep it fresh without sogginess) and chill your salad in the refrigerator for at least 1 hour. This step is game-changing because it lets the flavors marry and softens the broccoli slightly while keeping its crunch.

Top Tip

From my experience, the magic of this Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe lies in the chilling step and the balance of textures. Here are some practical tips I’ve picked up that really help nail this salad every single time:

Use Fresh Broccoli: I’ve learned that really fresh broccoli makes the biggest difference — it keeps the salad crisp even after chilling.
Don't Skip Chilling: It might be tempting to serve immediately, but giving it time to chill helps the dressing soak into every bite.
Cook Bacon Crisply: Soft bacon can make the salad soggy, so I always cook it until truly crispy, then drain on paper towels before crumbling.
Mild Onion Option: If you want less sharpness, soak diced red onion in ice water for 10 minutes before adding it in — it mellows the flavor beautifully.

How to Serve Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe

Garnishes

I love topping this salad with a few extra sunflower seeds just before serving for added crunch and a sprinkle of freshly cracked black pepper to brighten it up. Sometimes I add a handful of finely chopped fresh parsley—it adds a lovely fresh note and pretty green color.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a balanced meal. I’ve also served it alongside garlic bread or homemade burgers; it’s a great contrast to richer mains because of its crisp, tangy flavors.

Creative Ways to Present

For special occasions, I’ve layered the salad in clear glass bowls or trifle dishes to showcase all those bright colors and textures—they get so many compliments. You could also serve it in small individual mason jars for potlucks or picnic pic-me-ups, which makes portioning easy and cute.

Make Ahead and Storage

Storing Leftovers

I always store leftover broccoli salad in an airtight container with a lid. Keeping it in the fridge like this helps maintain the crunch and keeps any strong smells contained. It usually stays fresh and tasty for up to 3 days—though it rarely lasts that long in my house!

Freezing

I don’t recommend freezing this salad since the fresh broccoli and creamy dressing don’t thaw well—they turn mushy. To keep that wonderful texture, it’s best enjoyed fresh or refrigerated only.

Reheating

This salad is best served cold or room temperature, so I simply take it out of the fridge about 15 minutes before serving if it’s been chilled for a while. Avoid reheating since the bacon and cheese can get greasy, and broccoli loses its crunch.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

I recommend using fresh broccoli to keep the salad crunchy. Frozen broccoli tends to become soggy when thawed and doesn’t hold up well in this salad.

How long can I make this salad ahead of time?

You can make this broccoli salad up to a day ahead. Just make sure to chill it at least 1 hour so the flavors can meld, and keep it tightly covered in the fridge to preserve freshness.

Can I substitute ingredients if I don’t have them?

Absolutely! You can swap sunflower kernels for other nuts like walnuts or pecans, and substitute sour cream with Greek yogurt for a lighter dressing. Just keep the balance of sweet, salty, and tangy flavors in mind.

Is this salad suitable for meal prep lunches?

Yes! This broccoli salad holds up well for meal prep lunches if stored in airtight containers and eaten within 3 days. Just keep it chilled and enjoy it cold or at room temperature.

Final Thoughts

This Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe has a special place in my recipe arsenal because it’s one of those dishes that’s simple yet absolutely crave-worthy. It's perfect for sharing with friends or bringing a pop of color and flavor to your dinner table. Give it a try—you might find it becoming your new go-to side that everyone asks for again and again!